Stuffed Mushrooms

Mushrooms stuffed with pecans are a wonderful woodland appetizer.

12 large mushrooms
1/2 onion, minced
1 clove garlic, minced
2 tablespoons of olive oil
1/2 cup chopped pecans
1/2 cup breadcrumbs
1 teaspoon lemon juice
Salt and pepper to taste

1. Preheat the oven to 375 degrees F

2. Clean at least 12 large mushrooms and remove the stems. Leave the caps aside to be stuffed, and chop the stems for part of the stuffing and dice 1/2 an onion.

3. In Bertolli Extra Virgin Olive Oil saute the chopped stems, chopped pecans, breadcrumbs, and a minced clove of garlic. Now add a teaspoon of lemon juice and salt and pepper to taste. Add a little more olive oil if the mixture is too dry.

4. Now spoon the stuffing into the caps and place them in a non-stick, oven proof pan.

5. Bake for about 20 minutes.

Garnish with minced chives and red bell pepper.

Recipe and video provided courtesy of HolidayKitchen.tv.